Several microbial groups appear in action during curd ripening within water buffalo mozzarella cheese making according to the traditional procedure. As the consequence of natural whey cultures utilization as starter into raw whole water buffalo milk, mesophilic lactic acid bacteria early grow, the followed coliform s and finally by thermophileas and enterococci. Yeasts and other minor microbial groups also occur. Lactic acid production is far the main biochemical process at this stage: but other fermentative ...

La fabbricazione della mozzarella di bufala: attivita fermentative durante la maturazione della cagliata.

DUMONTET, STEFANO;
1985

Abstract

Several microbial groups appear in action during curd ripening within water buffalo mozzarella cheese making according to the traditional procedure. As the consequence of natural whey cultures utilization as starter into raw whole water buffalo milk, mesophilic lactic acid bacteria early grow, the followed coliform s and finally by thermophileas and enterococci. Yeasts and other minor microbial groups also occur. Lactic acid production is far the main biochemical process at this stage: but other fermentative ...
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11367/22564
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